Friday, June 6, 2008

Chinese Red-Cooked Chicken in the Crockpot

I use chicken thighs because that's the only poultry I can eat now, but you can use chicken breasts if desired.

4 chicken thighs (remove skin first to cut fat content, but leaving the skin on and discarding
after cooking keeps the meat more moist)
1 tbl minced fresh ginger
2 cups chicken broth
1 cup water
1/2 c. soy sauce
1/4 c. Chinese wine, mirin, or dry sherry
1 tbl rice wine vinegar
2 tsp Chinese five spice powder
4 tsp cornstarch dissolved in 8 tsp water
1/2 c. chopped scallions (optional)

Spray inside of crockpot with Pam. Put chicken in it. Combine rest of ingredients and pour over chicken. Cook on low heat for 6-7 hrs. Turn heat up to high. Stir in cornstarch and water and cook for another 30 min. Serve garnished with chopped scallions if desired.

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